Skip to main content Skip to footer content

recipes

Shepherd's Pie

Name: Shepherd's Pie
Yield: Makes 12 servings

Makes 12 servings

View Recipe

Shepherd's Pie

Makes 12 servings

English pub food at its best.

Nutritional information per serving: Calories 306 (37% from fat)
carb. 30g
pro. 20g
fat 13g
sat. fat 6g
Col. 59mg
sod. 220mg
calc. 230mg
fiber 3g Gluten Free

Ingredients

Nonstick cooking spray
1 medium onion, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
3 garlic cloves
1 tablespoon unsalted butter
2 pounds ground beef
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon freshly ground pepper
2 tablespoons whole milk
¾ cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon cornstarch
2 cups frozen corn
1 cup frozen peas
Potatoes:
3 pounds white potatoes, peeled and cut into 1-inch dice
3 tablespoons unsalted butter, room temperature
⅔ cup whole milk, room temperature
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Preparation

1. Coat the inside of a 13 x 9 pan with nonstick cooking spray. Preheat oven to 350°F.
2. Insert Metal Chopping Blade. Add the onion and carrot, each cut into 1-inch pieces, and 3 garlic cloves to the work bowl.
3. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 1.
4. Replace the Metal Chopping Blade with the Stirring Paddle. Add a tablespoon of butter. Secure the Cooking Lid with the Steam Cap removed.
5. The cooking time is set for 5 minutes at 285°F on Speed 2.
6. Add the 2 pounds of ground beef to the work bowl with ½ teaspoon salt, ¼ teaspoon garlic powder and ¼ teaspoon black pepper. Secure the Cooking Lid.
7. The cooking time is set to 10 minutes at 285°F on Speed 2.
8. Add 2 tablespoons of milk. The cooking time is set for an additional 5 minutes.
9. Add ¾ cup of beef stock and tablespoon each Worcestershire sauce and tomato paste. Secure the Cooking Lid with Steam Cap in place.
10. The cooking time is set for 15 minutes at 220°F on Speed 2.
11. While the beef is cooking, mix 1 tablespoon of cornstarch with ½ tablespoon of water to create a slurry.
12. When time expires, add the slurry to the beef mixture with the 2 cups of corn and the cup of peas.
13. Secure the Cooking Lid. The cooking time is set for 10 minutes at 220°F on Speed 2.
14. Transfer meat to the prepared 13 x 9 pan. Clean out the work bowl.
15. Add 2 cups of water to the work bowl and place the peeled and cubed 3 pounds of potatoes into the Steam Basket. Place the Steam Basket into the work bowl.
16. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 35 minutes at 285°F with no speed.
17. Remove the Steam Basket and discard the water and wipe the bowl dry.
18. Insert the Whisk and add the steamed potatoes. The processor is set to whisk for 20 seconds on Speed 6.
19. Add the 3 tablespoons butter, ⅔ cup milk, ¾ teaspoon salt and ¼ teaspoon pepper to the bowl. The processor is set to mix for an additional 15 seconds on Speed 6.
20. Evenly add the whipped potatoes to cover the meat completely, spreading with the spatula.